Try this great recipe for peanut butter and chocolate egg! Everyone will tell you it’s better than the store-bought eggs!
- 1 cup creamy peanut butter
- ¼ cup melted butter (salted)
- ¼ cup brown sugar
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
- 1 (8 ounces) pouch SoChatti chocolate
Step 1. Line an 8 x 8-inch pan with parchment paper, make sure to have some overhang so it can be easily removed later.
Step 2. In a large bowl of a stand mixer combine the peanut butter, melted butter, brown sugar, and vanilla extract till just combined. Add one cup at a time of the powdered sugar, mixing well after each addition. Once all of the powdered sugar is added place the peanut butter mixture into the parchment lined pan. Make the top as smooth as possible with a spatula or your hands.
Step 3. Place the pan in the freezer for 1 to 2 hours; the mixture needs to be firm enough to hold its shape when cutting.
Step 4. Line a cookie sheet with parchment paper. Remove the peanut butter mixture from the pan and place it onto a cutting board. Choose the smoothest side of the mixture and place it facing up.
Step 5. Using a knife and stencil or a cookie cutter about 2 inches tall cut out your egg shapes and place them on the lined cookie sheet.
Step 6. Place your SoChatti chocolate into a shallow bowl or dish that is big enough to fit your egg into. Place your peanut butter egg into the mixture flat side down, then using a fork flip the egg to cover completely in chocolate. Place your fork under the coated egg and tap several times to remove the excess chocolate. Gently tap the egg back onto the parchment lined cookie sheet.
Step 7. Repeat this process with all of your eggs, then place the cookie sheet in the fridge for 20 minutes to finish setting. These store well in the fridge with parchment paper in-between.